Su Ba wrote:Jay, really interesting! How do you make the fermented feed? I'd like to try it on my own birds.
Rick Roman wrote:Thanks Jay. I've heard so many great things about fermented feed here on permies, but don't remember hearing anything about its effect on egg flavor. Gotta try it.
Jay Green wrote:My birds are free ranged and supplemented each evening with a little fermented layer feed from the local feed mill/co-op. Fermenting the feed caused the yolks to increase in size after about the 2nd week in. The fermentation also keeps the flavor very mild, much like when adding ACV to the water...reduces the sulfur taste and smell and the eggs have a sweet, nutty flavor.
This is a pic of my very smallest egg next to two large Grade A eggs from the store:
And here's a pic~not of my eggs, but still interesting to see~of a comparison of eggs taken from the same bird. One egg was laid while the bird was on regular dry feed and the larger one is her egg laid 10 days after starting fermented feeds.
Eva Taylor wrote:If the microbial life in the soil is really good they will get additional nutrients from that alone, if you add compost to the hoop house the decomposing veggies will also provide this. That's pretty cool that you notice no difference between summer forage eggs and winter layer pellet eggs.
Eva Taylor wrote:
I am very interested in what feed you are giving them, getting the bright orange yolks in the winter for me was impossible on the layer feed I had that wasn't organic.
Johnny Niamert wrote:
Why does everyone always recommend ACV for a 'lactic acid starter'?
Vinegar is mainly an acetic acid fermentation, which is different than lactic acid. Wouldn't one want to use something like EM-1 as a starter for fermenting?
Dayna Williams wrote:I don't think lactic acid, per se, is the goal of fermenting feed, it is just a convenient, spoilage-reducing by-product of the good bacteria that we're really after.
However, maybe a mixture of ACV and your EM-1 would be even better? Is the EM-1 also acidic?
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